Fettuccini with Garlic and Dried Chile
| 8 oz. | Fettuccini |
| Kosher Salt | |
| 3 Tbsp. | Vegetable Oil |
| 1 Tbsp. | Extra Virgin Olive Oil |
| 3 | Large Cloves Garlic, Lightly Crushed |
| 3 | Dried Calabrian Peppers or Chiles de Arbol |
| 4 Tbsp. | Finely Grated Parmesan |
Cook pasta in a large pot of boiled salted water, stirring occasionally until al dente.
Meanwhile, heat both oils and garlic in a large heavy deep skillet over medium heat, stirring occasionally, until garlic is almost blackened all over, 7-9 minutes (the long cooking time deepens the flavor).
Tear peppers in half; add seeds and pods to skillet. Cook, stirring often, until seeds are dark brown, about 2 minutes. Discard garlic and pods, leaving seeds in oil. If pasta isn't ready yet, remove skillet from heat; set aside. Once pasta is cooked, reheat garlic-chile oil until it shimmers.
Using tongs, transfer pasta with some water still clinging to it from pot to skillet (it will spatter; the starchy water helps form the sauce). Add 2 tablespoons pasta cooking liquid; remove skillet from heat; toss just until evenly coated, adding more cooking liquid by tablespoons full if dry.
Divide pasta among bowls and garnish each with one tablespoon Parmesan cheese.
